Deluxe Cheesy Crock Pot Bean Dip
Prepare to elevate your next gathering with this Deluxe Cheesy Crock Pot Bean Dip—a rich, creamy, and irresistibly flavorful appetizer that's perfect for game days, potlucks, or casual entertaining. This crowd-pleasing dip combines layers of velvety cream cheese, tangy sour cream, and savory refried beans, all blended with zesty taco seasoning, diced jalapeños for a hint of heat, and a medley of melted cheddar and Monterey Jack cheeses. Enhanced by the bold flavors of crushed tomatoes with green chilies, this slow-cooker recipe is as effortless as it is indulgent, requiring just 10 minutes of prep before it cooks to perfection. Simply set your crock pot, stir occasionally, and garnish with scallions for a fresh finishing touch. Serve with crispy tortilla chips for dipping, and watch this cheesy, spicy, and utterly addictive creation disappear in no time! Perfect for feeding a crowd, this easy dip recipe is sure to be the star of your snack table.
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Recipe Information
Ingredients
- 2 cups refried beans
- 8 ounces cream cheese
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can crushed tomatoes with green chilies (e.g., Rotel)
- 1 packet taco seasoning
- 2 jalapeños, diced
- 2 scallions, chopped (optional)
- 1 bag tortilla chips (for serving)
Instructions
Place the refried beans, cream cheese, and sour cream in the crock pot.
Add 1 cup of shredded cheddar cheese and 1 cup of Monterey Jack cheese to the crock pot.
Pour the can of crushed tomatoes with green chilies (undrained) into the crock pot.
Sprinkle the taco seasoning over the ingredients in the crock pot.
Add the diced jalapeños for a bit of heat. Adjust according to your spice preference.
Stir all the ingredients gently to combine, ensuring the cheese and seasonings are well incorporated.
Cover the crock pot with its lid and set it to LOW heat.
Cook for 1.5 to 2 hours, stirring occasionally to ensure everything melts and blends evenly.
Once the dip is hot, gooey, and well combined, sprinkle the remaining cheddar and Monterey Jack cheese on top. Cover and let melt for another 5-10 minutes.
Switch the crock pot to the WARM setting to keep the dip at serving temperature.
Garnish with chopped scallions before serving, if desired.
Serve the dip warm with tortilla chips on the side.
Nutrition Facts
Calories |
4194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.7 g | 371% | |
| Saturated Fat | 155.3 g | 776% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 10509 mg | 457% | |
| Total Carbohydrate | 285.3 g | 104% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 42.3 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3334 mg | 256% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3367 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
